Devils Food 4 Layer Cake With Peppermint Frosting
Total Time: 1 hr 30 mins
Preparation Time: 1 hr 30 mins
Ingredients
- Servings: 8
- 2 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups sugar
- 1 cup unsalted butter, room temperature
- 3 large eggs
- 1 large egg yolk
- 1 1/4 cups unsweetened cocoa powder, sifted
- 2 cups ice water
- 1 1/3 cups heavy whipping cream
- 2 tablespoons light corn syrup
- 14 ounces bittersweet chocolate, chopped
- 12 ounces high-quality chocolate, finely chopped (such as lindt or perugina)
- 3 cups chilled heavy whipping cream, divided
- 1 1/2 teaspoons pure peppermint extract
- 2 1/4 cups sugar
- 1/2 cup water
- 3 large egg whites
- 1 tablespoon light corn syrup
- 1/2 teaspoon pure peppermint extract
- bittersweet chocolate curls
Recipe
- 1 for cake:
- 2 position rack in center of oven; preheat to 350°f butter two 9-inch-diameter cake pans with 2-inch-high sides. dust pans with flour; tap out excess. whisk first 4 ingredients in medium bowl to blend. using electric mixer, beat sugar and butter in large bowl until well blended. beat in eggs 1 at a time, beating well after each addition. beat in yolk. add cocoa and beat until well blended. add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. divide batter between prepared pans; smooth tops.
- 3 bake cakes until tester inserted into center comes out clean, about 40 minutes. cool cakes in pans on racks 15 minutes. invert cakes onto racks and cool completely. do ahead: can be made 1 day ahead. wrap in foil; store at room temperature.
- 4 for dark chocolate ganache:.
- 5 bring cream and corn syrup to simmer in medium saucepan. remove from heat; add chocolate and whisk until melted and smooth. transfer to small bowl. chill until firm enough to spread, about 1 hour. do ahead: can be made 1 day ahead. before using, let stand at room temperature until soft enough to spread, about 30 minutes.
- 6 for chocolate cream:
- 7 place chocolate in large heatproof bowl. bring 1 cup cream to simmer in saucepan. pour hot cream over chocolate. let stand 1 minute; whisk until smooth. whisk in extract. cover; chill until mixture thickens and is cold, at least 4 hours. do ahead: can be made 1 day ahead. chill.
- 8 add 2 cups chilled cream to chocolate cream and beat until smooth and peaks form. do ahead: can be made 3 hours ahead. cover and chill. rewhisk to thicken, if necessary, before using.
- 9 using long serrated knife, cut each cake horizontally in half. place 1 cake layer on platter, cut side up. spread 1/3 of dark chocolate ganache over cake. spoon 2 cups chocolate cream in dollops over cake; spread evenly to edges. top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups chocolate cream. repeat with third cake layer, cut side up, remaining ganache, and remaining cream. cover with fourth cake layer, cut side down. chill while preparing frosting.
- 10 for peppermint frosting:
- 11 combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. whisk by hand to blend well. set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. whisk in peppermint extract. remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
- 12 using offset spatula and working quickly, spread frosting over top and sides of cake. sprinkle chocolate curls over top and sides. do ahead: can be made 1 day ahead. cover with cake dome; chill.
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